Double-Coconut Cupcakes

I just made these for Easter tomorrow and I don't know how I'm going to keep from eating them until then. They are so good. I thought the frosting might be too strong with the coconut extract, but its perfect. Wish me luck and extra willpower. Happy Easter!

Can't take a picture of anyone or anything without including Alana.

Cupcakes:

2 cups flaked coconut

1/2 cup sweetened condensed milk

1 yellow cake mix

1 1/4 cups water

1/3 cup vegetable oil

3 eggs

Heat oven to 375. Place paper baking cups in each of 24 regular-size muffin cups.

In medium bowl, stir 2 cups coconut and milk; set aside.

In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (3/4 full). Top each with about 1 tablespoon coconut mixture.

Bake 15 to 22 minutes or until top springs back when lightly touched. Cool 5 minutes; remove from pan to wire rack. Cool completely, about 30 minutes.

Make coconut cream frosting.

Frosting:

3 cups powdered sugar

1/3 cup butter or margarine, softened

1/4 teaspoon salt

1 teaspoon coconut extract

1 to 3 tablespoons milk

In medium bowl, beat powdered sugar, salt and butter with spoon or electric mixer on low speed until well blended.

Beat in coconut extract and 1 tablespoon of the milk. Gradually beat in just enough of the milk to make frosting spreadable and smooth.

Immediately frost cupcakes. Dip tops of cupcake in toasted coconut.

**To toast coconut bake in a shallow pan at 350 for 5 to 7 minutes, stirring occasionally, until golden brown.

If you like coconut, these will not disappoint you.